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1 Heat butter on HIGH for 1 minute.
2 Add the sweetcorn, cover and cook on HIGH for

2 minutes. Stir in the mange-tout, cover and cook
on HIGH for 3 minutes. Season and serve hot.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 4 

MINUTES

Stir Fried Vegetables (page 45).

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl and mix well. Cover
and cook on HIGH for 4-5 minutes.

2 Stir in the mushrooms, beansprouts, mange-

tout, red pepper, spring onions, water chestnuts
and chinese leaves. Cook on HIGH for 5-6
minutes until the vegetables are tender, stir
halfway through cooking.

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S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

1 Place syrup ingredients in a 2.5 litre (approx. 4

pint) casserole dish, mix well. Cook on HIGH for
8-10 minutes until sugar dissolves and sauce is
thick , stir every 2 minutes.

2 Place flour in a bowl, rub in butter until mixture

resembles fine breadcrumbs, stir in sugar. Bind
with egg. If mixture is too dry, add a little water.

3 Roll into walnut sized balls (if sticky, add a little

flour), place into hot syrup, allow space to spread.
Cover dish. Cook on HIGH for 8-9 minutes, turn
over after 4 minutes.  

Serve hot with vanilla ice-

cream.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 5 

MINUTES

1 Place the milk in a 1.5 litre (2

1

/

2

 pint) casserole

dish. Heat on HIGH for 3 minutes. Stir in the rice,
sugar and butter, heat on HIGH for 5 minutes.

2 Sprinkle surface with grated nutmeg, cook on

DUAL COOK 180

°

C MEDIUM LOW for 40-45

minutes. Stir 2-3 times during cooking.

Pecan Pie (page 50); Continental Cheesecake (page 50); Golden Syrup Dumplings (page 49).

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S

ERVES

 6-8

P

REPARATION

 

TIME

  - 20 

MINUTES

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Combine flour and suet with enough hot water to

form a soft dough.

2 Roll out  to give an oblong 24.2 x 17.8cm (9

1

/

2

 x

7"), approx. 6mm (

1

/

4

") thick.

3 Spread jam evenly over the surface and roll up

widthways, place seam side down in a greased

3

/

4

 litre (1

1

/

4

 pint) loaf dish. Cover and cook on

HIGH for 6-7 minutes until firm to the touch.

Serve with custard, see Tip, page 51.

1 Line the base and sides of a 1.5 litre (2

1

/

2

 pint),

straight sided loaf dish with greaseproof paper.

2 Beat butter, sugar and honey together until

smooth. Add eggs, cream cheese, orange rind
and juice, soured cream, cornflour and vanilla
essence, blend until smooth.

3 Fold in the sultanas and spoon into the prepared

dish, place on the low rack. Cook on DUAL
COOK 180

°

C, LOW for 50 minutes until set. The

mixture may be a little soft in the centre, however,
this will set when chilled.

4 To prepare the base, place butter and syrup in a

bowl, heat on HIGH for 2 minutes. Add the
crushed biscuits, mix well. Spread  mixture evenly
on top of the cheesecake, press down gently.

5 Chill for 2-3 hours. Invert the cheesecake onto a

serving dish so that the biscuit layer is on the
bottom. Peel off the greaseproof paper and decorate
with slices of fresh fruit and grated chocolate.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 15 

MINUTES

1 To prepare pastry combine the flours and rub in

the butter until mixture resembles fine
breadcrumbs. Add enough cold water to make a
soft but not sticky dough.

2 Line a greased 25.4cm (10") flan dish with pastry.

Spread pecan nuts evenly over base, prepare  filling.

3 Beat the sugar, syrup, butter, eggs and vanilla

essence together until smooth. Pour over nuts.

4 Place on the low rack, bake on DUAL BAKE

200

°

C, MEDIUM LOW for 20-22 minutes until

golden brown.

Variation:
Pecan nuts can be substituted with walnuts.

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Microwave Tip: Softening ice-cream
Place a 1 litre (1

3

/

4

 pint) tub of frozen ice-cream on the

turntable (lid removed). Heat on MEDIUM for 1

1

/

2

-2 mins.

1 Place raspberries, apples, sugar and crème de

cassis in a 1.5 litre (2

1

/

2

 pint) casserole dish,  mix

well. Heat on HIGH for 8 minutes, stir every minute.
Put to one side whilst preparing crumble.

2 Rub the butter into the flour until mixture

resembles fine breadcrumbs, stir in the ground
almonds and caster sugar.

3 Spoon the crumble evenly on top of the fruit.
4 Place on the low rack, cook on DUAL GRILL,

MEDIUM LOW for 6-8 minutes.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 10 

MINUTES

1 Preheat the oven to CONVECTION 200

°

C.

2 Line a greased 25.4cm (10") flan dish with the

pastry. Place on the low rack and bake in the
preheated oven CONVECTION 200

°

C for 20

minutes until golden. Allow to cool.

3 Pour the lemon curd into the pastry case and

allow to cool whilst preparing the meringue.

4 Preheat the oven to CONVECTION 180

°

C.

5 To prepare meringue, whisk egg whites until stiff.

Fold in sugar, a little at a time, using a metal spoon.

6 Spread the meringue evenly over the top of the

lemon filling forming small peaks all over.

7 Place on low rack, bake in preheated oven

CONVECTION 180

°

C for 20 minutes.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 25 

MINUTES

Top with toasted flaked almonds to serve.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Mix milk, cream, eggs, sugar, nutmeg and cloves.
2 In a separate bowl mix the dried fruit and walnuts.
3 Place a layer of bread, buttered side up on the

bottom of a greased 2.5 litre (approx. 4 pint)
casserole dish. Sprinkle with the dried fruit mixture
and add a little of the milk mixture.  Repeat this
process for remaining ingredients, finishing with
a layer of bread and reserving enough milk mixture
to cover. Sprinkle with demerara sugar.

4 Place on low rack, bake in a preheated oven, DUAL

BAKE 200

°

C, MEDIUM LOW for 24 minutes until set,

golden brown and crispy.

Combine 15ml (1tbsp) custard powder, 15ml (1tbsp)
sugar and 300ml (

1

/

2

 pint) milk. Cook on HIGH for

3-4 minutes, stir every minute until thick.

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